Lemon Cream Chiffon Cake

Yield: 10 to 12 servings

Ingredients

• 1 (18.25 ounce) box lemon chiffon cake mix*
• 2 1/4 cups sifted confectioners' sugar
• 1 teaspoon lemon juice
• 1 tablespoon grated lemon peel
• 4 1/2 ounces soft cream cheese

Instructions

1. Bake cake according to package directions. Let cool.
2. Make glaze. In small bowl of electric mixer beat cheese on medium speed until very light.
3. Add sugar gradually with lemon juice, beating until very light and fluffy.
4. Stir in lemon peel.
5. Use to glaze top of cake letting it drizzle down side.
6. Refrigerate about 1 hour or until serving time.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.